Instructions

Heat oil in a large soup pot. Add onion, leek, and garlic, and sauté 8 to 10 minutes. Add water, root vegetables, parsley, salt, and black pepper, and bring to a boil. Reduce heat, cover, and cook 45 to 60 minutes, stirring occasionally. Remove from heat and stir in non-dairy milk. Mix well, then stir in vinegar or lemon juice.

Blend in batches in blender or food processor until completely smooth. Warm gently until heated through. Do not boil. Garnish each serving with some of the chives or green onions. Makes about 2 1/2 quarts.

Recipe reprinted from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak, courtesy of The Cancer Project